Antimicrobial and anti-inflammatory activities of Piper porphyrophyllum (Fam. Piperaceae)

Abstract

The crude extracts and isolated compounds of Piper porphyrophyllum (Piperaceae) were evaluated for antibacterial and anti-inflammatory activities. The ethyl acetate extract and 3′,4′,5,7-tetramethoxyflavone exhibited the highest activity against Staphylococcus aureus giving values of MIC = 62.5 and 250 μg/mL, respectively. 5-Hydroxy-7-methoxyflavanone and 4′,5-dihydroxy-3′,7-dimethoxyflavone were active against Pseudomonas aeruginosa, both with MIC value 125 μg/mL. The hexane extract and 4′,5-dihydroxy-3′,7-dimethoxyflavone gave the highest anti-inflammatory activity in in vitro quantitative lipoxygenase inhibition assay with inhibitory activity of (IE) 99.72% and 91.81%, respectively.

Keywords

• Piper porphyrophyllum
• Extracts
• Flavonoids
• Antibacterial
• Anti-inflammatory